Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- Season vegetables with fish sauce or salt sparingly — they absorb seasoning faster than meat.
- For omelettes, cook the vegetable filling until any excess moisture evaporates before adding eggs.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Chopsuey Stir Fry
Chopsuey Stir Fry — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
Instructions
- Heat oil in a wok or large pan.
- Pan-fry the shrimp for 30 seconds per side. Remove from the wok, set aside.
- Using the remaining oil, saute the onion until it starts to loosen.
- Add bell peppers, cauliflower, broccoli, snow peas, and young corn. Stir-fry (in high heat) for 3 to 5 minutes.
- Add the shrimp back into the wok. Season with salt and ground black pepper. Continue to stir-fry for 1 minute.
- Mix together chicken broth and cornstarch. Stir until well blended. Pour the mixture into the wok. Toss. Cook for 1 to 2 minutes or until the mixture slightly thickens.
- Transfer to a serving plate. Serve.
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Pro Tips & Troubleshooting
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- Season vegetables with fish sauce or salt sparingly — they absorb seasoning faster than meat.
- For omelettes, cook the vegetable filling until any excess moisture evaporates before adding eggs.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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